Cinnamon Roll French Toast Bake
Refrigerated cinnamon rolls are taken to the next level when cut into small pieces, covered in a unique French toast batter and baked to perfection.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
- 2 18 oz. cans refrigerated cinnamon rolls
- 1/2 cup butter {melted}
- 5 eggs
- 1/4 cup milk
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1/4 cup maple syrup
Preheat oven to 375 degrees.
Break apart cinnamon rolls and cut each roll into 4 pieces {reserve icing packet}. Place rolls into a large mixing bowl and combine with melted butter. Pour into a 9x13 baking dish {you can spray with nonstick spray if you want to but the butter should be enough to keep it from sticking}.
In a large bowl combine the eggs, milk, cinnamon, nutmeg, vanilla and maple syrup. Whisk until the ingredients are well combined and pour over the cinnamon rolls.
Bake for 20-25 minutes or until the cinnamon rolls have risen and absorbed the egg mixture. Remove from oven and cool for 8-10 minutes, drizzle with reserved icing and serve immediately.
- To make this an overnight dish: Prep the casserole but cover with plastic wrap instead of immediately baking. Refrigerate overnight. In the morning, preheat oven to 375 degrees and bake as directed.